or noodles or spaghetti or the pasta you prefer to accompany this type of ragout that is derived from a dish of fried pork with spices that is usually served on top of egg noodles as an accompaniment.
A very simple ragout to make, spicy, with a spicy touch but with some changes of flavors and quite interesting explosion in the mouth, it doesn't seem like a Thai dish at first but after a few moments of chewing all the flavors come directly to you.
And quickly, with the wok, it takes longer to prepare the ingredients than to cook them, and it also allows for various variations in case you forget any ingredients or don't have them available at that moment.
Ingredients for two people:
– noodles, about 50-60g of pasta per person, we will boil them depending on the type, always trying to ensure that the cooking ends just when we finish the wok since they do not go to it at any time. The wok dish will take about 10 minutes to prepare, if we have everything ready, so we can calculate when to make the pasta.
– minced pork, 150g, you can use chicken if you wish or beef
– 2 cloves of garlic
– 2 shallots
– grated or ground ginger
– 4 spring onions (Chinese chives) chopped
– 4 kaffir lime leaves, crumbled or a tablespoon of kaffir lime peel
– 2 tablespoons of fish sauce
– 1 tablespoon dark soy sauce
– 1 tablespoon red curry paste
– 3 crushed tomatoes, chopped very finely, if possible pear tomatoes, if not available, we can add two or three tablespoons of crushed tomato as has been our case since we mixed up the tomatoes and accidentally picked cherry (note that it could work )
– fresh cilantro, finely chopped, about 3 tablespoons
We heat the oil in the wok, add the garlic and the very finely chopped shallots, the ginger if it is fresh and the pulp of the kaffir lime peel if using it. We fry it for 2 minutes and add the meat until it turns golden. Add the chopped spring onion and sauté for 30 seconds.
Once it is ready, we add the fish sauce, soy sauce and red curry paste, if we use the shredded kaffir lime it would be the moment. 2 minutes stirring well over high heat.
It is time to add the tomato, leave it for 6 minutes if it is chopped, about 3-4 if it is crushed, making sure it does not stick.
We add the cilantro, a little fresh, well-ground black pepper and adjust the salt if needed, which I doubt it.
